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If you use up that mayo and find you'd like more, here is my favorite mayo recipe- which coincidentally has no vinegar.
I prefer to use a hand blender (those "boat motor" thingies) but you can use a wisk or a food processor.
Blend together;
1 large egg
the juice from one key lime or 1/2 persian lime
1 pinch salt
while still blending, slowly add;
1 cup vegetable oil (extra virgin olive oil is not recommended, almost any other oil will be fine).
That's it. If you're worried about the raw egg thing, use pasteurized eggs. But the acid from the lime will kill off salmonella bacteria anyway.
Sorry to get off topic.

I didn't know anyone made cream of rice, but I had good results putting dry instant rice (minute rice) in the food processor and pulsing it until it is broken up, then cooking it up just like cream of wheat. It is a little less creamy than cream of wheat, but tastes very similar otherwise.

For this recipe I wouldn't recommend substituting the chocolate with cocoa powder and shortening. It would work for some foods because it adds the oil and flavor, but in this case the cake needs the firmness of the cocoa butter or it won't set up right (it will just melt into a pool).

Yes, I make cakes all the time with gluten-free flours in them, but flourless chocolate cake is better than any regular cake mix or recipe with or without regular flour (IMO).
I think your shortening would work fine instead of butter, the taste might be a bit different but the performance should be okay as long as you add about 20% less shortening and substitute that with water (by volume-butter is about 20% water). Add the water slowly after the mixture has started to melt.
If you are buying real semisweet, dark, or bittersweet chocolate, it should not have any dairy in it. Cocoa butter is NOT made from butter, it is made from the fat removed from the cacao beans during the processing of the cocoa. However, if you are extremely sensitive to milk proteins you should check the label to be sure, as semisweet chocolate is frequently processed on the same lines as milk chocolate, which IS a dairy product.
Soy lecithin is a more frequent problem. Really, really good (and thus expensive) chocolate will not have lecithin added (it is used to make the chocolate easier to process).
Here are a couple great chocolate resources I found; the first is an assortment of various chocolates along with their ingredients. They are sorted by somebody's personal choice into excellent, very good, good, etc. The fact that ingredients are listed makes this page very useful for seeing which kinds you might be able to eat.
The second is somebody else's personal rating of various quality chocolates based on a numerical system, with links to more in-depth information on the chocolates.
I would suggest Ghirardelli's Dark Chocolate, it has no milk nor lecithin listed in the ingredients, but you might want to add more sugar to the recipe if you use dark rather than bittersweet chocolate. I would also recommend Tobler Tradition Swiss Bittersweet Chocolate although it might be harder to find.
http://tchester.org/tc/chocolate.html
http://www.hhhh.org/cloister/chocolate/reviews/

Perfect Flourless Chocolate Cake;
12 tablespoons unsalted butter
12 ounces bittersweet chocolate
3 teaspoons vanilla extract
8 large eggs (separated)
2/3 cup brown sugar (packed)
1/4 teaspoon salt
1/4 teaspoon cream of tartar
1 tablespoon cooking oil or cooking spray, for greasing pan
2 tablespoons flour or rice flour, for dusting pan
1. Preheat oven to 325 F.
2. Oil and flour a 9" springform cake round.
3. Cut a piece of wax paper or parchment to fit inside the bottom of the pan, place the paper in the bottom of the pan, and wrap the outside of the pan (bottom/sides) with aluminum foil.
4. In a double-boiler on gentle heat, melt the butter and chocolate together until smooth.
5. Set aside to cool slightly.
6. In a clean mixing bowl (make sure there is no oil residue on the bowl or mixer attachments) beat the egg whites until they become cloudy and frothy; about 30 seconds.
7. Continue beating while adding 1/3 cup brown sugar and the cream of tartar.
8. Beat until stiff peaks form- be careful not to overbeat- this is most important!
9. If the eggs curdle, throw them away and start over with new egg whites, seriously.
10. Whisk the egg yolks and the remaining 1/3 cup brown sugar until lighter in color, then wisk yolks and vanilla into the cooled, melted chocolate mixture in a large mixing bowl.
11. Gently fold the egg whites into the chocolate (start by folding in about 1/3rd of the whites, then gently fold in the remaining whites), the mixture should end up fluffy and light.
12. Pour into the prepared pan.
13. Place the pan inside the foil in a deep cooking sheet with about 1/2 to 1 inch of water in it.
14. Bake the cake for about 60-70 minutes or until it passes the toothpick test.
15. Remove cake from oven and allow to cool for about an hour (it will sink by about 1/3rd volume during this time; this is normal)
16. Gently run a knife around the edge of the pan, and then carefully invert the cake onto a flat plate or other surface.
17. Remove the paper from the bottom (now the top) of the cake.
18. Invert again onto the final plate for displaying the cake.
19. The cake can be eaten right away but it may fall slightly when it is cut- for best results, it should be refridgerated for at least 6 hours before serving.
This is the best chocolate cake I've ever eaten! Something between a mousse and a cake, it is so moist it will melt in your mouth like a chocolate bar. I tried about 7 different flourless chocolate cake recipes before I came up with this one which incorporates only the best of them all. This cake will only be as good as the chocolate you use, so make it good! If you are on a no-flour diet (for celiacs for instance) this cake is perfect- just use sweet rice flour to flour the pan instead of wheat flour. For an exotic treat, add 2 tsp key-lime or orange zest or 2 tsp key-lime or orange extract along with the vanilla extract. Cooking time does not include chilling time.

The good news is that in Mexico, the main thickener is masa (corn) flour rather than wheat flour. In the United states, I'm always nervous about ordering enchiladas because they usually thicken the sauce with wheat flour. In Mexico, it's almost always masa flour because it's more available and traditional (just as we'd be unlikely to thicken gravy with corn flour here). Still, there are the occasional exceptions of course. Enquire about sauces such as chili verde and moles. Otherwise it is really quite easy to eat gluten-free in Mexico!

I occasionally make a pizza using a gluten-free bread recipe, but the problem is that the gluten-free bread dough is too sticky/runny to roll, but too firm to pour into a good crust so I fuss with it until I get it spread out to roughly the size and thickness I want. But here's a great idea that works really well; you can even cook it on a pizza stone.
Take a sheet of parchment paper, put the dough in the center. Place another sheet of parchment paper on top of it and simply press the dough out to the shape you want.
You can slide this right into the oven on top of a pre-heated pizza stone, or you can put it in a baking dish. Bake the crust for a few minutes and it will let go of the top parchment paper, after which you can apply the toppings and slide it back into the oven. The parchment on the bottom will brown but it won't burn, and the pizza will slide right off it when it's done cooking.

I'm not familiar with the GOYA seasonings, I never did use premixed seasonings much. I make my Spanish style rice with homemade chili powder- a mixture of onion powder, Mexican oregano (dried), toasted ground cumin and ground, dried chiles (I use about 3 ancho chilis to 1 chipotle for a little smokey flavor). If you can find a gluten-free chili powder then you can use that.
To make spanish style rice (I always refer to it as Tex-Mex rice and beans) I start by sauteeing onions, then add some crushed garlic and brown some ground beef together with that. Sometimes I'll add some fresh chopped green chiles or bell pepper. I add the chili powder (a Tb or two) and deglaze the pan with a dash of wine or broth (alcohol will extract some flavors from the chili powder that broth will not). I then add a can of diced tomatoes or crushed stewed tomatoes. I simmer this down and and then add enough broth or water and rice (add 2 cups broth/water to 1 cup rice unless using instant rice, then use 1/1 ratio) and if you are adding beans add them at this time (if they are canned, strain them and rinse them. If dried, cook them first!) An option at this time is to add the juice of a lime to give it some acidity. Also, check it now to see if it needs more salt. Cover and reduce to the lowest setting and keep it covered until the rice is tender (about 20 minutes to 1/2 hour for non-instant rice, about 5 to 10 minutes for instant).
If you use an oven safe pan, you can sprinkle cheese on this and then broil it to melt the cheese. If you like you can dust it with chili powder or paprika, and a garnish of fresh cilantro or chopped scallions is perfect for this!

I know this isn't exactly what you asked, but I just made a flourless chocolate cake and I wanted something different to ice it with since I don't usually care for frosting.
What I ended up doing was to make a chocolate mousse and used that to frost with. It was the perfect counterpoint to the rich cake!
I melted together 6 oz semisweet chocolate and 1/3 cup wipping cream. I soaked 1/4 tsp unflavored gelatin in 2 Tb cool water for 1 hour, then heated the water in the microwave to dissolve the gelatin (not all of the gelatin dissolved, I removed the small blob that didn't dissolve) and then stirred this into the melted chocolate combo with 1 tsp vanilla and removed it from heat.
I whipped 1/2 cup of whipping cream to stiff peaks, then carefully folded about 1/4 of the melted chocolate mixture into the cream, then fold half of what was left, then folded in the rest of it. I put this in the fridge for about half an hour, then used it to frost the cake. It was so light and fluffy, it would have been dessert in itself (and it looked very nice on the cake too). I decorated the cake with raspberries and a mint sprig. It was a real hit!

For thickening I like cornstarch for some things, but not for others. It's great for puddings, or for clear broth-based gravies.
For a roux however (butter or fat-based gravy) I prefer a mix; 2/3 Asian rice flour and 1/3 bean flour (I use Great Northern Bean flour, but garfava or whatever will work too). This will not only result in a more flour-like roux (it bonds well with the fats and the end product is not as gelatinous as corn starch) but it is also more nutritious (rice and beans in combination contain all the amino acids required for your body to make protein).

The yeast can go bad even if it isn't opened, if it is old.
The problem could also be that most bread machines are programmed for 2 risings, as with normal bread the yeast will cause a first rise which the bread machine will then "punch down" with a second kneeding and then allow a second rise to take place.
Gluten-free bread does not support the second rise well, so if you can program your bread machine for only one rising this might improve your results. If you can't program your bread machine for only one rising, then you might want to sprinkle in a little more sugar after the first rise while the second kneeding is taking place.

Rapid rise will work more quickly, but it should still rise even if you aren't using rapid rise. There are two or three likely problems here;
1- Are you using the right amount of sugar? Without sugar the bread won't rise.
2- Are you using warm water? Cold water will slow the yeast to the point where it won't do anything, and hot water will kill the yeast. Also, store the rising bread in a warm place (I put mine on the top of the oven as it's preheating)
3- How old is the yeast you are using? If it is more than a year or two, throw it out and get some fresh yeast.
Hopefully these ideas will help.

I cook almost exclusively in my house, and I can make almost anything better gluten-free than anyone I know can make the same with gluten. There are exceptions;
Pasta is one. I can make an exceptional gluten-free pasta, but it takes all day. So I normally make a large batch and freeze it, but only I eat this. My family gets regular pasta boiled in a seperate container.
Bread is another. I can make a great loaf of bread but it stores poorly compared to regular bread and grinding the great northern beans to make the flour is time consuming, so my family gets regular bread and I eat the gluten-free stuff.
I allow my family to eat store-bought cupcakes and brownies and all that junk-type snack food (I don't care for it anyway) and I sometimes make Ramen or easy mac & cheese for the kids, but almost everything else we eat is gluten-free. So I basically only worry about contamination when I make pasta or sandwiches, and then I'm just careful to clean the pots and utensils well and when I make sandwiches I use paper plates (great things those paper plates).

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